One Pot Lasagna Soup
A quick and satisfying twist on traditional lasagna that cooks in one pot and delivers rich flavors without the fuss of layering.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing and flavor
- 1 pound Italian sausage, casings removed Adds spice and richness. Sub ground beef/turkey if you prefer.
- 1 medium yellow onion, diced Foundational sweetness
- 4–5 cloves garlic, minced Essential for flavor
- 2 tablespoons tomato paste Boosts umami
- 28 ounces crushed tomatoes The tomato backbone
- 5–6 cups low-sodium chicken or beef broth Adjust for preferred thickness
- 2 teaspoons Italian seasoning Streamlines the herb blend
- 1/2 teaspoon fennel seeds, lightly crushed Signature ‘Italian sausage’ vibe
- 1/4–1/2 teaspoon red pepper flakes Optional heat
- 1 bay leaf Adds subtle depth
- 8–10 sheets lasagna noodles, broken into pieces Cook right in the pot
- 2 cups baby spinach, roughly chopped For color and nutrients, kale works too.
- 1/3 cup heavy cream or half-and-half Silky finish, optional
- 1 cup ricotta For the classic ‘lasagna dollop’
- 1/2 cup Parmesan, finely grated Salty, nutty finish
- 1 cup Mozzarella, shredded Melty goodness on top
- 1/4 cup fresh basil or parsley, chopped Bright, fresh lift
- Salt and black pepper To taste
Instructions
Cooking
- In a large heavy pot, warm olive oil over medium-high heat.
- Add sausage, breaking it up, and cook until well browned for 6–8 minutes. Season lightly with salt and pepper.
- Add onion and cook until translucent for 3–4 minutes.
- Stir in garlic and cook for 30–60 seconds, until fragrant.
- Add tomato paste and cook, stirring for 1–2 minutes until brick-red and caramelized.
- Stir in crushed tomatoes, 5 cups of broth, Italian seasoning, fennel, red pepper flakes, and bay leaf. Bring to a simmer.
- Drop in broken lasagna noodles and stir frequently for the first few minutes.
- Simmer for 10–12 minutes, until al dente. Add more broth if needed.
- Stir in spinach and cook for 1–2 minutes until wilted.
- Reduce heat to low and stir in heavy cream. Taste and adjust salt and pepper.
- In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper.
- Ladle soup into bowls, top with ricotta mixture and mozzarella, then sprinkle with remaining Parmesan and fresh basil/parsley.
- Serve hot and enjoy with garlic bread on the side.
Notes
Store soup (without ricotta topping) in airtight containers for 3–4 days in the fridge. Freeze the soup base for up to 3 months before adding noodles and dairy. Always adjust broth when reheating.